1 1⁄2 oz Rum, Banks
1⁄2 oz Elderflower liqueur, St. Germain
1⁄4 oz Crème de Violette
1 oz Lemon juice
1⁄2 oz Lavender syrup
2 T Lavender (seeds or buds for garnish)
Instructions
Dry shake all ingredients, then add ice and shake again. Strain and garnish with lavender buds or seeds. Serve up in a coupe.
Notes
The original recipe from Town & Country Magazine by the Atwood bar in NYC calls specifically for Banks rum, but I tried Pyrat and also Appleton Estate which make it darker and richer but I think any aged rum would be fine. I also made my lavender syrup with fresh lavender buds from a plant in my yard and used honey instead of sugar. The basic simple syrup recipe is 1:1 sugar to water, but I used less of the honey, maybe ¾ cup to 1 cup water and 2 tablespoons of fresh lavender buds. Also fresh lavender buds for the garnish as well.
Cocktail summary
Created by
Chasity Beasley, Atwood, New York City
Is of
unknown authenticity
Rum, Elderflower liqueur, Crème de Violette, Lemon juice, Lavender, Lavender syrup, Egg white
PT5M
PT0M
Cocktail
Cocktail
1
craft, alcoholic
4.2
5